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Baked Chicken Lollipop

Chicken Lollipop

Baked Chicken Lollipop – the most amazing drumette appetizer that is shaped like a lollipop. Marinated with hoisin ginger and baked to juicy deliciousness!

Originally published it June 27, 2012. Updated with new photos.

It’s Novevmber starting this weekend so holiday season is not that far off now. Are you starting to think of the many parties and family get-together? I am not sure about you, I have been thinking of all the delicious food, cookies, and sweet desserts that I am going to make and eat soon. Today, I would like to share a perfect appetizer that will appeal to all your guests, then you have definitely got to try this Chicken Lollipop recipe. Bite-size finger foods are always a hit at any social events, especially if it’s on a stick and so easy to prepare (no skewers needed). Yet the result is so scrumptious, flavorful and has a cool name like Chicken Lollipop.

The basic idea of the chicken lollipop is to cut the meat around the base of the chicken wing drumette and pull it towards the top so it’s shaped like a lollipop. The great thing about it is the many ways that you can choose to prepare it. You can fry it as it is, bread it, or even bacon-wrap it before frying. But today, I am sharing with you this chicken lollipop recipe that you can just bake in the oven.

For now, I’m all in for a simple and delicious chicken lollipop with an Asian flair—with Hoisin and ginger marinade. The ingredients can be purchased easily from any stores now. Go to the ethnic food section of your regular supermarket and I am sure you can find hoisin sauce, a sweet savory sauce used in Chinese and Asian cooking.

The choices of dipping sauces are practically limitless: spicy garlic chili sauce, sweet chili sauce, ketchup, or anything you like. Either way, these amazing chicken lollipops are just so juicy, succulent, and such a treat to the entire family, including picky eaters. One tip which I am going to share: wrap your bone part with aluminum foil so the overall presentation looks great, plus it’s cleaner to just hold it on the hand. And we all don’t have to be reminded that we are holding onto the bone of the drumette.

I love Buffalo Wings, so I use a traditional Buffalo marinade and add brown rice syrup to it so the glaze is sweet and hot.

I usually stick to the wing piece with the two bones, cutting the smaller one out, for this because of all the gristly stuff at the thick end of the other piece. Is that what you mean by the knuckle? If so, how do you cut that off without the meat just popping off the end? I’d really love to use both meaty wing pieces if I could, so any hints or photos would be greatly appreciated.

Thanks! I love these things, and I love the sound of your marinade, too.

Thanks!:) Buffalo wings sounds great as well:) No, I don’t use the wing part and remove one of the bones, scrape the meat and make it into a lollipop. Its rather small, I think, and if I do make a chicken lollipop with the wings, I would prefer it with some kind of stuffing, ie. cottage cheese, spices and herbs. For this recipe I just stick with the the drumette part. Just cut the bone around the end, scrape the meat towards the meaty end and shape it into a lollipop.

I love to make my wings korean style. I whisk together Gochujang, honey, soy sauce and ginger/garlic paste. Then I mix in the drumsticks and leave to marinate for 3-4 hours and then i cook them more or less the same way as you do.

At our annual superbowl party, these are always a hit and carry out the chicken wing theme, but without the messiness of buffalo wings. We serve them with a fruity SWEET (not hot) chile sauce, available in bottles at Asian stores, which cuts down on the prep work. We have been successful in using both the wing and the drumette, but the drumette is easier to do. We also bake them at 400 degrees for 20 minutes, turning once, which makes them less grease-laden than frying and easier on the hostess. Finally, they do take a bit of time to prepare (it’s not like whipping up a dip!), but all the work except the final cooking can be done the day before.

This chicken lollipop has been a favorite family appetizer of ours for years, when we lived in the Philippines. But I haven’t made it in a long time since we moved across the world. Thanks for reminding me how delicious it is. Must try your recipe soon!